A well-known classic, Garofalo Penne Ziti Rigate No. 70 is ideal for a wide range of pasta dishes. Made from high-grade durum wheat and shaped using bronze dies, it delivers a consistent cook time and holds sauces across both light and heavier recipes.
Produced under Pasta di Gragnano IGP certification, this penne offers strength in service and high yield across operations. Suitable for fast-paced kitchens where portion control and product reliability matter.
Handles creamy sauces, bakes, and light tomato-based dishes with equal consistency
Suitable for central production kitchens, as it holds up under chilling and reheating
Packed: 12 x 1kg
Cook time: ~11 minutes depending on service method and preferred bite. Always test in your kitchen to suit portioning and hold requirements.
Garofalo has been making pasta in Gragnano, southern Italy, since 1789. The town’s combination of natural spring water and favourable climate has long made it a recognised centre for pasta production.
All Garofalo pasta is made using high-protein durum wheat semolina and water from local aquifers. The dough is shaped through bronze dies, giving it a textured surface that helps sauces stay on the pasta during cooking and plating. It is then dried carefully at controlled temperatures to achieve a consistent result every time - helping professional kitchens serve with confidence.
Garofalo is part of the Pasta di Gragnano IGP designation. This means the pasta must be produced entirely within Gragnano, follow strict ingredient and production rules, and be packaged on site within 24 hours of drying. These standards help maintain consistent quality and practical performance in busy kitchens.
Today, Garofalo exports pasta to more than 60 countries. Its short and long pasta formats are widely used in restaurants, catering operations, and other commercial food settings where reliable quality matters.
A well-known classic, Garofalo Penne Ziti Rigate No. 70 is ideal for a wide range of pasta dishes. Made from high-grade durum wheat and shaped using bronze dies, it delivers a consistent cook time and holds sauces across both light and heavier recipes.
Produced under Pasta di Gragnano IGP certification, this penne offers strength in service and high yield across operations. Suitable for fast-paced kitchens where portion control and product reliability matter.
Handles creamy sauces, bakes, and light tomato-based dishes with equal consistency
Suitable for central production kitchens, as it holds up under chilling and reheating
Packed: 12 x 1kg
Cook time: ~11 minutes depending on service method and preferred bite. Always test in your kitchen to suit portioning and hold requirements.
Garofalo has been making pasta in Gragnano, southern Italy, since 1789. The town’s combination of natural spring water and favourable climate has long made it a recognised centre for pasta production.
All Garofalo pasta is made using high-protein durum wheat semolina and water from local aquifers. The dough is shaped through bronze dies, giving it a textured surface that helps sauces stay on the pasta during cooking and plating. It is then dried carefully at controlled temperatures to achieve a consistent result every time - helping professional kitchens serve with confidence.
Garofalo is part of the Pasta di Gragnano IGP designation. This means the pasta must be produced entirely within Gragnano, follow strict ingredient and production rules, and be packaged on site within 24 hours of drying. These standards help maintain consistent quality and practical performance in busy kitchens.
Today, Garofalo exports pasta to more than 60 countries. Its short and long pasta formats are widely used in restaurants, catering operations, and other commercial food settings where reliable quality matters.
